Cheese Ravioli with Pecorino Butter Sauce

To make this versatile sauce, we start with an easy compound butter with just three ingredients—pecorino cheese, salt and, of course, butter. For extra flavor, you can stir in some finely chopped fresh or roasted garlic, shallot, lemon zest, crushed red pepper flakes or fresh herbs like basil, parsley or chives.

Serves: 4
Prep Time: 5 minutes (plus freezing)

Cook Time: 3 minutes

1 stick (8 tablespoons) unsalted butter, softened

1 cup freshly grated Pecorino Romano cheese, plus more for topping

Salt

One 36-count box Pastosa Medium Square Cheese Ravioli

1. In a small bowl and using a fork, mash together the butter, pecorino and 1 teaspoon salt until smooth. Place a sheet of parchment paper or plastic wrap on a clean, dry surface and roll the butter mixture to form a log and seal; freeze until firm, about 30 minutes.

2. Bring a large pot of generously salted water to a boil; add the ravioli and cook until they float, about 3 minutes. Reserve 1 cup of the cooking water. Drain the ravioli, then return to the pot and stir in the pecorino butter. If needed, thin the sauce with some of the reserved cooking water; season with salt.

3. Divide the ravioli among four shallow bowls and top with pecorino.